Step 1

In a pot add in butter and olive oil on medium-high heat. Then, add in the italian sausage and break it up using a meat masher or wooden spoon. Saute that until browned.

Step 2

Once the sausage is nice and browned add in the carrots, celery, onions, salt, cracked black pepper, dried basil, garlic powder, oregano, smoked paprika, ground mustard, cayenne, and crushed red pepper flakes. Give that a stir and let that saute for a few minutes. Then add in the chopped garlic and let that saute on medium-low for about 7-10 minutes until the veggies are translucent and fragrant.

Step 3

Next, add in the better than bouillon chicken base and more salt & cracked black pepper. Mix everything together. Then, shake in the flour and whisk continuously for about 2-3 minutes.

Step 4

Pour in the water and stir everything together. Then add in the sliced potatoes, pop the lid on the pot leaving it slightly ajar, and bring the pot to a boil. Let that boil until the potatoes are soft, stirring it occasionally.

Step 5

Once the potatoes are soft, lower the heat to medium, and stir in the heavy cream. (Add more salt & cracked black pepper if needed). Let that simmer for about 5 minutes and then add in the chopped fresh parsley towards the end. Garnish with some shredded cheddar cheese and enjoy!